I received a special delivery of some voluptuous, sweet red onions from the organic garden at my boys' school this weekend; I decided to try and use not just the onions, but the greens. The onions you'll see in a different recipe, but for this savory pie, I trimmed to only use the turgid parts of the greens. I drizzled them in olive oil and roasted them in a 350 degree oven for 30 minutes. Pastry 3/4 C orange juice 3/4 C olive oil 4 C white whole wheat flour 2 1/2 t baking powder Filling 2 C pitted, sliced black olives (avoid olives preserved in vinegar) 2 roasted onion tops, diced 1 roasted fennel, thinly sliced 1/2 C shredded mozzarella cheese 4 T olive oil Preheat oven to 350 degrees. In medium bowl, mix all the pastry ingredients and knead to make a soft dough. Let stand while preparing filling. Mix olives, onion tops, fennel, and cheese. Toss with olive oil. Split dough in half and roll out each to 1/2 inch thick circle. Spoon the filling on...